Yields 6-8 servings
Taco Salad Casserole
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
Ingredients
- 1 pound Ground Beef or Ground Pork
- 1 cup Chopped Onion
- 1 can (15 ounces) Chili with Beans
- 1 can (14 ounces) Diced Tomatoes, undrained
- 1 can (4 ounces) Chopped Green Chilies, undrained
- 1 package (1 ounce) dry Taco Seasoning Mix
- 1 bag (12 ounces) Nacho-flavored Tortilla Chips, divided
- 2 cups (8 ounces) Shredded Cheddar Cheese
- 2 cups (8 ounces) Shredded Mozzarella Cheese
- 3 to 4 cups Shredded Lettuce
- 1 jar (8 ounces) Taco Sauce
- 1/2 cup Sour Cream
Instructions
- Preheat oven to 350F.
- In a large skillet, over medium heat, saute ground meat and onion until meat is no longer pink; drain fat.
- Add chili with beans, tomatoes, green chilies and taco seasoning; cook and stir until heated through.
- Crush tortilla chips and place half in a 2.5-quart greased casserole.
- Pour meat mixture over chips.
- Top with cheese and remaining chips.
- Bake 30 to 40 minutes or until hot and bubbly.
- Serve over bed of lettuce; top with taco sauce and sour cream.
Notes
Perfect for Game Day!
7.8.1.2
85
https://ugfoodbank.org/taco-salad-casserole/
Union Grove Area Foodbank Inc.
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